White German Chocolate Cake with Cheesecake is a rich, elegant dessert that combines soft white chocolate cake layers, a creamy cheesecake center, and the classic coconut-pecan topping inspired by German Chocolate Cake. It’s indulgent, layered, and perfect for special occasions.
Why You’ll Love This Cake
- Creamy cheesecake layer adds a luxurious texture
- Sweet coconut-pecan topping for crunch and flavor
- Beautiful layered presentation
- Perfect for celebrations and holidays
Preparation Time
- Prep Time: 40 minutes
- Bake Time: 1 hour 15 minutes
- Chill Time: 4–6 hours
- Total Time: about 6 hours
Ingredients
Cheesecake Layer:
- 450 g cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
White Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large egg whites
- 1 cup milk
- 1 teaspoon vanilla extract
- 150 g white chocolate, melted and cooled
Coconut-Pecan Topping:
- 1 cup evaporated milk
- 1 cup brown sugar
- 3 egg yolks
- 1/2 cup butter
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Optional Frosting (for sides):
- 1 cup butter
- 3 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla
How to Make White German Chocolate Cake with Cheesecake
Step 1: Make the Cheesecake Layer
Preheat oven to 160°C (325°F).
- Beat cream cheese and sugar until smooth
- Add eggs one at a time
- Mix in sour cream and vanilla
Pour into a lined pan and bake for 40–45 minutes.
Cool completely, then refrigerate until firm.
Step 2: Bake the White Cake Layers
Preheat oven to 180°C (350°F).
In one bowl:
- Mix flour, baking powder, and salt
In another:
- Beat butter and sugar until light and fluffy
- Add egg whites
Mix in:
- Milk, vanilla, and melted white chocolate
Combine with dry ingredients.
Divide into pans and bake for 25–30 minutes.
Cool completely.
Step 3: Prepare Coconut-Pecan Topping
In a saucepan:
- Combine evaporated milk, brown sugar, egg yolks, and butter
- Cook over medium heat, stirring constantly until thickened
Remove from heat and stir in:
- Coconut, pecans, and vanilla
Let cool.
Step 4: Assemble the Cake
- Place one cake layer on a plate
- Add cheesecake layer on top
- Place second cake layer over it
Step 5: Add Topping
- Spread coconut-pecan mixture over the top
- Frost sides if desired
Step 6: Chill and Serve
Refrigerate for 1–2 hours before slicing for clean layers.
Tips for Best Results
- Chill cheesecake layer well before assembling
- Use room temperature ingredients for smooth batter
- Stir topping constantly to avoid scrambling eggs
- Level cake layers for even stacking
Variations
- Add a chocolate drizzle on top
- Use cream cheese frosting instead of buttercream
- Add toasted coconut for extra flavor
- Make cupcakes instead of a full cake
Storage
- Store in the refrigerator for up to 5 days
- Keep covered to maintain moisture
- Can be frozen (without topping) for up to 1 month
Calories (Approximate)
- Per slice (based on 12 slices): 500–600 calories
Final Thoughts
White German Chocolate Cake with Cheesecake is a luxurious dessert that combines creamy, nutty, and sweet flavors in every bite. It’s perfect for when you want a bakery-style cake that truly stands out.